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Spicy Chicken Caesar Schnitzel

Spicy Chicken Caesar Schnitzel: A Bold Twist on a Classic

This Spicy Chicken Caesar Schnitzel blends the crunchy texture of breaded chicken with the zesty flavors of a Caesar salad, making it a delightful and easy dish.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 2 schnitzels
Course: Chicken
Cuisine: Italian
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dressing
  • 1 large egg yolk Consider using pasteurized eggs for safety.
  • 3 cloves fresh garlic Smashed, fresh is best.
  • 2 anchovy filets Omit for vegetarian version.
  • 1.5 tsp Dijon mustard Yellow mustard is a milder alternative.
  • 0.5 of a lemon lemon Zested and juiced.
  • 1 cup drizzle Use high-quality extra virgin olive oil.
  • 0.67 cup Parmigiano Reggiano Freshly grated is best.
  • 0.25 tsp Worcestershire sauce Consider mushroom-based substitute for vegetarian.
  • 0.25 tsp black pepper Plus more to taste.
  • kosher salt Adjust to taste.
  • 3 tbsp crushed Calabrian chilis Adjust based on spice preference.
  • 1 tbsp water Plus more to thin dressing.
For the Chicken
  • 2 chicken breasts Turkey cutlets can be used.
  • 0.33 cup all-purpose flour Gluten-free flour is a great alternative.
  • 0.5 tsp garlic powder Feel free to replace with fresh garlic.
  • 0.75 cup panko breadcrumbs Regular breadcrumbs can substitute.
  • 2 large beaten eggs Flax eggs can be a vegan alternative.

Equipment

  • Large Skillet
  • Meat Mallet
  • shallow plates
  • mixing bowl

Method
 

Directions
  1. Prepare the Dressing: Chop anchovy filets and smash garlic, mixing with a pinch of salt. In a bowl, combine paste with lemon juice, egg yolk, and Dijon mustard. Gradually whisk in olive oil until emulsified. Stir in Parmigiano Reggiano, black pepper, and crushed chilis, adjusting seasoning and thinning with water as needed.
  2. Prepare the Chicken: Place chicken breasts between two plastic wrap layers and pound to ½ inch thickness. Season with kosher salt, black pepper, and garlic powder.
  3. Set Up the Breading Station: Arrange three shallow plates with flour, beaten eggs, and panko breadcrumbs.
  4. Dredge the Chicken: Coat each seasoned chicken piece in flour, then dip in egg and press into panko breadcrumbs.
  5. Cook the Chicken: In a skillet, heat olive oil until shimmering. Fry breaded chicken for about 3 minutes each side until golden brown.
  6. Drain and Serve: Transfer cooked chicken to a wire rack, sprinkle with flaky salt, and serve with creamy dressing.

Nutrition

Serving: 1schnitzelCalories: 500kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 900mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze cooked schnitzel wrapped individually for up to 2 months. Reheat in the oven for best texture.

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